Spring Onion Pancakes and Dipping Sauce
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Time
prep 0:25
total 0:25
Ingredients
| 1/4 cup | rice flour or | | all-purpose flour | | 3/4 cup | flour | | 1 tsp. | salt | | 1 cup | water | | 3 drops | sesame oil | | 1 dash | white pepper |
Dipping Sauce
| 3 tbsp. | soy sauce | | 1 tbsp. | rice wine vinegar | | 3 drops | sesame oil |
Vegetables
| 4 | whole green onions, cut diagonal 1-inch | | 1-1/2 cup | fresh bean sprouts (mung bean) | | Vegetable oil, for frying |
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Instructions
Combine dipping sauce ingredients and set aside. Mix together the batter ingredients. Stir in the green onions and bean sprouts. Heat the oil in a large pan over medium-high heat. Pour in half the batter to make one large pancake about 1/4 inch thick and fry until golden brown. Flip over and turn down the heat and brown the outher side until golden. Do the rest of the batter the same way. Cut the pancakes into wedges like a pizza.
Author's Comments
Serve warm or at room temperature with the dipping sauce on the side.
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